Prawn and fennel soup

March 24, 2015 (Last Updated: January 11, 2019)

TO DRINK: Mooiplaas Chenin Blanc 2009: unwooded, smooth and creamy, with hints of honey, peaches and melon.

Prawn and fennel soup

Serves: 4
Cooking Time: 1 hour


  • 1 litre good-quality fish stock
  • 500ml (2 cups) white wine
  • 1 fennel bulb, sliced
  • 30ml (2 tbsp) oil
  • 1 onion, finely chopped
  • 4 garlic cloves, crushed
  • 8 prawns, cleaned and deveined
  • 50ml butter
  • 30ml (2 tbsp) cake flour
  • 25ml (1 tot) Pernod
  • 250ml (1 cup) fresh cream
  • juice of ½ an orange
  • salt and freshly ground black pepper, to taste
  • fennel fronds, to serve



Heat the stock, wine and fennel in a pot and simmer for 30 minutes. Strain and leave to cool.


Heat half the oil in a pan and fry the onions and garlic until soft and translucent. Add 4 prawns to the pan and cook until they turn pink. Remove the prawns and onion mixture from the pan with a slotted spoon and set aside. Once cool, place in a food processor with the butter and flour and blend until you have a smooth paste.


Gently heat the prawn paste in a pot over a low heat until it is melted. Slowly add the stock mixture, stirring continuously until well combined. Simmer for 5 minutes, then add the Pernod, cream and orange juice. Season and heat through.


In a separate pan, heat the remaining oil and fry the remaining 4 prawns until cooked through.


To serve, place a few fennel fronds in each bowl, pour the hot soup over and top with the cooked prawns and extra black pepper.


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